I love oatmeal! That's all there is to it! There are a lot of bloggers that chronicle everything they eat and I'm not one of those bloggers. The fact is that during the week, my mornings consist of waking up, making a big pot of coffee and usually pouring myself a bowl of cereal. When the weekends come around, I indulge in having more time in the mornings. Breakfast goes from boring cereal to eggs, omelets, French toast, and batches of hot oatmeal. Recently, I was craving some oatmeal on a Saturday morning so I made this recipe with some leftover pumpkin. Sometimes I like to put a little milk on my oatmeal or for a treat a little half-half or soy creamer. Pretty much whatever I have on hand goes on top. Since I had some leftover Greek yogurt, I whipped up this simple yogurt maple creme. The maple creme was so yummy that I will definitely be making it again! Another great thing about this recipe is that it makes a lot so I was able to indulge in leftovers during the week and spice up my weekday mornings! As part of being a Foodbuzz Tastemaker I might win a trip here.....
Don't worry though, you could also be on your way to Greece if you go and enter here! Until then whip up a batch of this seasonal oatmeal to start some "good living." Oatmeal is such a healthy start to your day and since most of us (me too!) are rushed in our mornings, at least we can start by putting something good in our bodies. The Greek tradition of "good living" makes perfect sense to me. What's better then combining good food and fine taste to help live a healthy, positive life!? Sounds good! Good luck and maybe we'll win a trip to Greece!
Pumpkin Oatmeal with Yogurt Maple Creme
- 1 (14-ounce) can pumpkin puree (the unseasoned kind)
- 2 cups water
- 2 cups unsweetened soy milk, or water
- 2 tablespoons dried cranberries
- 1/4 teaspoon salt
- 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamon plus 1/4 teaspoon ground cloves
- 2 cups quick cooking oatmeal (not the instant kind)
- 1/4 cup pepitas (pumpkin seeds)
Yogurt Maple Creme
1 cup Greek Yogurt (I used FAGE Total %0)
1/2 cup Maple Syrup
1 teaspoon vanilla extract
In large saucepan over high heat, combine the pumpkin puree, water, milk, cranberries, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; about 15 minutes. Stir often.
Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes (watch the seed so they don't burn!). In a small bowl mix the ingredients for the yogurt maple creme and set aside.
Once the oatmeal is cooked (each grain should be tender), serve with yogurt maple creme and sprinkle pepitas on top.
*oatmeal recipe adapted from Food Network